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Directions:1. Chop the lobster meat into a large dice and set aside.2. Crack the eggs into a bowl and lightly whisk. Heat the butter in a large pan and add the eggs. Cook on low heat to slowly scramble them. Once the eggs are starting to look firmer add in the mascarpone cheese and stir and gently flip sections of the eggs. Add in the diced lobster and cook another 1-2 minutes. Taste and season with salt and pepper. Keep warm until ready to serve3. To make hollandaise sauce, set a pan of water on the stove over medium heat and bring to a simmer4. Combine egg yolks, lemon juice and salt in a bowl that fits over the pan of water without touching the water. Whisk the mixture over the simmering water until thick. If it starts to cook the egg, lower the heat but keep whisking.5. Once thickened add in the butter one tablespoon at a time and whisk until its fully incorporated and repeat with remaining butter, whisking after each addition.6. Have a kettle of boiling water nearby and add in the wasabi to the hollandaise sauce starting with 1 tsp and whisk well. Taste and add more if desired. If the mixture starts to curdle add in boiling water one tablespoon at a time and whisk until smooth. Transfer to a bowl and serve immediately.

Directions:1. Preheat oven to 350 degrees F.2. Cut off the top of the baguette and hollow out the inside.3. In a medium bowl, whisk together the egg and buttermilk.4. Stir in sausage, cheese, chopped spinach, salt and pepper.5. Divide filling into two equal parts and fill the baguettes.6. Cook baguettes on a parchment-lined baking sheet and bake until the eggs are set, about 30-40 minutes.>